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Strawberry-Basil Vinegar

 Strawberry-Basil Vinegar
The recipe for this robust vinegar comes from our Test Kitchen. The mild, fruity flavor of the vinaigrette complements any tossed salad.—Taste of Home Test Kitchen
80 ServingsPrep: 30 min. + standing Process: 10 min.


  • 4 cups fresh strawberries, hulled
  • 4 cups white wine vinegar
  • 1 tablespoon grated lemon peel
  • 1 cup loosely packed basil leaves


  • Place strawberries in a food processor; cover and process until
  • pureed. Transfer to a large glass bowl; add vinegar and lemon peel.
  • Place 1/4 cup basil in a small bowl.
  • With a mortar or a wooden spoon, crush basil until aromas are
  • released. Repeat with remaining basil; stir into strawberry mixture.
  • Cover and let stand in a cool dark place for up to 3 days, stirring
  • once daily.
  • Line a strainer with four layers of cheesecloth or one coffee filter
  • and place over a large saucepan. Strain vinegar into pan (do not
  • press out solids). Discard solids.
  • Heat vinegar to 180°, over medium heat. Carefully ladle hot
  • mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe
  • rims and adjust lids. Process for 10 minutes in a boiling-water
  • canner. Yield: 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude. To make a vinaigrette, combine 1

2 of 2

Strawberry-Basil Vinegar (continued)

Editor's Note: part vinegar with 1 part oil. Toss with fresh spinach, sliced fresh strawberries and toasted walnuts for a refreshing salad.
Nutritional Facts: 1 tablespoon equals 6 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 1 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.